Brown Sugar Spiced Cookies
These cookies are topped with a spiced sugar mixture, rolled, and then cut into shapes. You can use any shape cookie cutter you'd like, but the size may change the final number of cookies. If you prefer the convenience of "slice and bake" cookies, you can also roll the dough into logs that are 2 to 3 inches in diameter, chill them, then slice and bake them.
This recipe appears in Payard Cookies (on sale November 3, 2015) by renowned French pastry chef François Payard with Anne E. McBride. Taking from many European cookie baking traditions, Chef Payard shows the different types, shapes, textures, and flavors used to make cookies a wealth of expression and taste. Touch here to purchase Payard Cookies.